| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Choco5 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Milk chocolate chips |
| 1/4 |
c |
Sour cream |
| 2 |
tb |
Powdered sugar |
| 1 |
tb |
Instant coffee |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
Melt chocolate chips, then remove from heat and stir in sour cream and nuts
until well blended. Cover with plastic wrap and freeze for about 20
minutes, or until very thick. Drop by rounded teaspoonfuls onto waxed-paper
covered cookie sheets (or use smaller pans if you have a tiny freezer, like
me). Freeze about 15 minutes. Roll all the little globs into balls, and
freeze 15 more minutes. Mix the coffee, powdered sugar, and cinnamon, using
the back of a spoon to crush the coffee crystals. Roll the truffles in the
coffee stuff until well coated.
Store in a sealed container in the fridge. It makes about 2-3 dozen,
depending on how big you make them.
Recipe by: Jennfer <ez041321@ucdavis.edu>
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